Cornbread Croutons – a delicious recipe with bacon, white cornmeal, buttermilk, egg, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 450u00b0. Coat bottom and sides of an 8-inch square pan with bacon drippings; heat in oven 5 minutes.
2
Whisk together 1 cup cornmeal mix, buttermilk, egg, 1/4 tsp. salt, and 1/4 tsp. pepper; pour batter into hot pan.
3
Bake at 450u00b0 for 15 to 17 minutes or until lightly browned. Turn out onto a wire rack; cool completely (about 30 minutes). Reduce oven temperature to 325u00b0.
4
Cut cornbread into 1 1/2-inch squares. Place on a baking sheet; sprinkle with remaining salt and pepper.
5
Bake at 325u00b0 for 30 to 35 minutes or until crisp and lightly browned. Remove to a wire rack; cool completely (about 30 minutes). Store in airtight container up to 1 day.
561
kcal
Calories
57
g
Fat
12
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 tablespoons bacon drippings or vegetable oil, 1 cup self-rising white cornmeal mix, 1 cup buttermilk, 1 large egg, and more.
Yes, Cornbread Croutons falls under the Meat & Poultry category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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